Tuesday, September 21, 2021

Chinese Beef and broccoli and chicken and broccoli

IMG 37941
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
- Advertisement -spot_img

Must Read

Let’s start with the beef!

Beef and Broccoli

Ingredients

For the beef and marinade:

  • 1 pound flank steak (450g, sliced 1/4 inch thick)
  • 1/4 teaspoon baking soda (optional)
  • 3 tablespoons water
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon oyster sauce

For the sauce:

  • 2/3 cup low sodium chicken stock (warmed)
  • 1 1/2 teaspoons granulated sugar (or brown sugar)
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce (or double black dark soy sauce)
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon white pepper

For the rest of the dish:

  • 4 cups broccoli florets (300g)
  • 3 tablespoons vegetable oil (divided)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon ginger (grated/minced, optional)
  • 1 tablespoon Shaoxing wine
  • 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons water)
Chinese Beef and broccoli
Instructions
  1. In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don’t want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoon cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
  2. Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
  3. Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
  4. Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
  5. Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
  6. Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water slurry to ensure it’s well combined, and drizzle the mixture into the sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
  7. Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!
Chinese Beef and broccoli

Now onto the chicken!

chicken and broccoli

Chinese chicken and broccoli

https://www.allrecipes.com/recipe/240708/broccoli-and-chicken-stir-fry/

Ingredients
  • 3 tablespoons and 1-3/4 teaspoons soy sauce
  • 2 tablespoons brown sugar
  • 1/8 teaspoon ground ginger
  • 3/8 pinch red pepper flakes, or to taste
  • 2 teaspoons water
  • 2 teaspoons cornstarch
  • 3/4 teaspoon vegetable oil, or to taste
  • 1 skinless, boneless chicken breast halves, cut into chunks
  • 3/8 onion, sliced
  • 1 cup broccoli florets
BeefandBroccoli5
Instructions
  1. Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  2. Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetable mixture to the side of the skillet.
  3. Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.
chicken and broccoli

Leave your vote

0 Points
Upvote

ADVERTISMENT

Global Flavor Made Easy - Piquant Post
www.lobsteranywhere.com

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

- Advertisement -spot_img

Latest News

Food Drink Magazine Issue 14 September 2021

    Food Drink Magazine Issue 14 September 2021 Thai Cuisine, All You Nedd to Know Abou Thai Cuisines and Restaurants,Thai Foods,...

More Articles Like This

Add to Collection

No Collections

Here you'll find all collections you've created before.